Chicken Yakhni Pulao

Ingredients

• 800 g bone-in chicken, cut into 8 medium pieces, skin removed
• 1.2 l water, for the yakhni (stock)
• 1 medium onion, quartered, for the stock
• 15 g fresh ginger, sliced, for the stock
• 6 garlic cloves, lightly crushed, for the stock
• 1 tbsp coriander seeds
• 1 tsp fennel seeds
• 1 tsp whole cumin seeds, for the stock
• 8 black peppercorns
• 1 cinnamon stick, about 5 cm
• 4 green cardamom pods
• 2 black cardamom pods
• 4 cloves
• 1 bay leaf
• 400 g basmati rice, rinsed until the water runs almost clear
• 80 ml cooking oil or ghee
• 2 large onions, thinly sliced
• 1 tbsp ginger-garlic paste
• 3 green chillies, slit lengthwise
• 120 g plain yogurt, whisked smooth
• 1 tsp whole cumin seeds, for frying
• 2½ tsp salt, or to taste
• ½ tsp garam masala
• 2 tbsp fresh mint leaves, roughly chopped, for finishing

Instructions

1. Rinse the basmati in several changes of water until it runs almost clear. Cover with fresh water and soak for 30 minutes, then drain well in a sieve.
2. While the rice soaks, make the yakhni. Put the chicken, 1.2 l water, quartered onion, ginger, garlic, coriander seeds, fennel, cumin, peppercorns, cinnamon, both cardamoms, cloves, bay leaf and 1 tsp of the salt into a large pot. Bring to a boil and skim off any grey foam.
3. Reduce the heat to low, cover, and simmer for 40 minutes, until the chicken is tender and the stock smells strongly of spices. The chicken should reach 74°C at the thickest piece.
4. Lift out the chicken and set it aside. Strain the stock through a fine sieve, discard the solids, and measure out 650 ml of stock. Keep the stock hot.
5. Wipe out the pot and heat the oil or ghee over medium heat. Fry the sliced onions, stirring often, for about 12 minutes until deep golden brown. Take out about a third and spread on a plate for garnish.
6. Add the cumin seeds, ginger-garlic paste and green chillies to the pot and stir for 1 minute until the raw smell goes. Add the chicken pieces and fry for about 6 minutes, turning, until lightly browned on all sides.
7. Lower the heat, add the whisked yogurt and stir for 2 minutes until it is absorbed and the oil begins to separate at the edges.
8. Pour in the 650 ml hot stock, add the remaining 1.5 tsp salt and garam masala, and taste. It should be slightly saltier than you want the final rice to be. Bring to a rolling boil.
9. Spread the drained rice evenly over the chicken and stock without stirring. Boil uncovered on high heat for about 5 minutes, until the liquid has dropped level with the rice and small steam holes appear.
10. Cover with a tight lid, turn the heat to its lowest setting, and cook for 15 minutes, until the grains are tender and have absorbed all the stock. Turn off the heat and leave covered for 10 minutes without opening.
11. Uncover and gently fluff the rice with a fork from the edges. Top with the reserved fried onions and chopped mint, and serve hot with the chicken pieces on top.

Tips

• Measure the stock exactly. For soaked basmati, about 1.6 times the rice volume by measure gives separate, non-sticky grains.
• Do not stir the rice once it is layered over the stock, as stirring breaks the grains and makes the pulao mushy.
• Season the stock a little stronger than you think it needs, because rice absorbs a lot of salt.
• If the pot lid is loose, place a clean kitchen towel under it to trap steam while the rice cooks.